Mediterranean Stuffed Acorn Squash with Quinoa, Cranberries & Feta
This Mediterranean Stuffed Acorn Squash with Quinoa, Cranberries & Feta is a wholesome, elegant dish that beautifully balances sweet, savory, and nutty flavors. The roasted acorn squash turns tender and caramelized, serving as the perfect bowl for a vibrant filling of fluffy quinoa, tart cranberries, creamy feta, and toasted nuts. Finished with a drizzle of honey and fresh herbs, it’s an impressive yet easy dish ideal for cozy dinners, holidays, or meal prep.
Total Time: 45–50 minutes
Servings: 4
Ingredients
2 small acorn squash, halved and seeds removed
1 tbsp olive oil
¾ cup uncooked quinoa
1 ½ cups vegetable broth or water
¼ cup dried cranberries
¼ cup crumbled feta cheese
¼ cup chopped walnuts or pecans
1 tbsp honey or maple syrup
½ tsp cinnamon
½ tsp dried thyme (optional)
Fresh parsley, for garnish
Instructions
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Squash:
Slice the acorn squash in half and scoop out the seeds. Brush each half with olive oil and season lightly with salt and pepper. Place them cut side down on the prepared baking sheet.
Roast the Squash:
Roast for 25–30 minutes, or until the flesh is tender when pierced with a fork and the edges are lightly caramelized.
Cook the Quinoa:
While the squash roasts, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 12–15 minutes until fluffy and liquid is absorbed.
Prepare the Filling:
Fluff the cooked quinoa with a fork. Stir in the cranberries, feta cheese, chopped walnuts (or pecans), honey or maple syrup, cinnamon, and thyme (if using). Season with salt and pepper to taste.
Assemble the Squash:
Flip the roasted squash halves over (cut side up) and spoon the quinoa mixture into each half, packing it gently.
Optional Reheat:
For a warm, cohesive finish, return the stuffed squash to the oven for another 5–7 minutes to let the flavors meld.
Garnish and Serve:
Drizzle lightly with olive oil or more honey, sprinkle with chopped parsley, and serve warm.
Tips & Variations
Choosing and Preparing the Squash
Pick the Right Size: Look for small to medium acorn squash (about 1–1.5 lbs each). They roast more evenly and are easier to serve individually.
Easier Cutting: Microwave the squash for 1–2 minutes before slicing. It softens the skin slightly and makes cutting safer.
Extra Caramelization: Brush the inside of each squash half with a little honey or maple syrup before roasting for a deeper golden color and a hint of sweetness.
Grain Alternatives
Swap the Quinoa: You can use couscous, farro, bulgur, or brown rice instead of quinoa. They’ll provide a different texture but still complement the squash and feta.
Low-Carb Option: Try using riced cauliflower sautéed with garlic and olive oil instead of grains for a lighter version.
Flavor Upgrades
Add Fresh Citrus: Mix in a bit of orange zest or a squeeze of lemon juice to the quinoa filling for brightness.
Herb Boost: Fresh thyme, mint, or rosemary add a fragrant Mediterranean touch.
Spice it Up: A pinch of chili flakes or cumin brings warmth and contrast to the sweetness of the cranberries.
Cheese Variations
Different Cheeses: Goat cheese, ricotta salata, or even blue cheese work beautifully in place of feta. Goat cheese adds creaminess, while ricotta salata gives a firm, salty bite.
Vegan Option: Use a dairy-free feta or skip the cheese entirely and add a drizzle of tahini or a sprinkle of nutritional yeast for richness.
Nut & Fruit Swaps
Change the Nuts: Swap walnuts or pecans for pistachios, almonds, or pine nuts. Toast them for extra crunch.
Try Different Dried Fruits: Replace cranberries with chopped apricots, dates, or raisins for a slightly different flavor profile.
Serving Ideas
As a Main Dish: Serve two halves per person for a filling vegetarian meal.
As a Side Dish: Serve one half alongside roasted chicken, lamb, or salmon for a complete Mediterranean dinner.
For Entertaining: Scoop the filling into smaller roasted squash halves or even roasted mini bell peppers for a stunning appetizer platter.
Make-Ahead & Storage
Make Ahead: Roast the squash and prepare the quinoa filling a day ahead. Store separately in the fridge, then fill and reheat before serving.
Reheating: Reheat stuffed squash in a 350°F (175°C) oven for about 10 minutes, or microwave briefly until warm.
Storage: Store leftovers in an airtight container for up to 3 days. The flavors often deepen and taste even better the next day.
Garnish & Finishing Touches
Sweet Finish: Drizzle a bit of pomegranate molasses or balsamic glaze before serving for a rich, tangy finish.
Fresh Garnish: Top with pomegranate seeds or fresh herbs for color and texture contrast.
Crunch Factor: Sprinkle extra toasted nuts or seeds (like pumpkin seeds) right before serving to add a crisp bite.
Q&A
Q: Can I use butternut squash instead of acorn squash?
Yes. Butternut squash works very well. Slice it lengthwise, scoop out the seeds, and roast until tender. The flavor is slightly sweeter than acorn squash but still pairs beautifully with the quinoa, cranberries, and feta.
Q: How can I make this vegan?
To make it vegan, skip the feta cheese or use a plant-based feta alternative. Also, replace the honey with maple syrup or agave nectar. The dish will still have that perfect mix of sweet and savory flavors.
Q: Can I prepare this ahead for a dinner party?
Yes. Roast the squash and cook the quinoa mixture up to a day in advance. Store them separately in the fridge. When ready to serve, fill the squash halves and reheat in the oven for 10–12 minutes until warm.
Q: What can I serve this with?
This dish is filling enough on its own, but it pairs well with lemon herb chicken, roasted salmon, or a crisp Mediterranean salad. For a vegetarian spread, serve it alongside hummus, roasted vegetables, or lentil soup.
Q: How do I keep the quinoa from being soggy?
Make sure to rinse the quinoa well before cooking and don’t overcook it. Once the liquid is absorbed, fluff it with a fork and let it rest uncovered for a few minutes before mixing with other ingredients.
Nutrition
(Per Serving – 1 squash half)
(Values may vary depending on specific ingredients and serving size)
Calories: 310 kcal
Protein: 8 g
Fat: 13 g
Carbohydrates: 42 g
Fiber: 6 g
Sugar: 12 g
Calcium: 10% DV
Iron: 15% DV
Vitamin A: 80% DV
Vitamin C: 30% DV
This dish is a nutrient-rich balance of fiber, healthy fats, and plant-based protein. The squash provides antioxidants and vitamin A, while the quinoa and nuts add sustained energy and texture.
Conclusion
The Mediterranean Stuffed Acorn Squash with Quinoa, Cranberries & Feta is a warm, wholesome dish that captures the heart of Mediterranean cooking — simple, nourishing, and full of flavor. Each bite blends the natural sweetness of roasted squash with the nutty quinoa, tart cranberries, and creamy feta. It’s an ideal meal for cozy nights or special gatherings, offering comfort and nutrition in one elegant presentation. Serve it as a hearty vegetarian main or a vibrant side dish — either way, it’s bound to impress.